Saturday, October 17, 2009

1. Cake : Frosting ratioI love cake. I don't like frosting. Thus, the Bundt has the perfect ratio of cake to frosting.

2. "Divide batter between cake pans" and "Rotate pans" doesn't existI'm horrible at getting equal quantities of cake batter in those 9" round pans. I bring out the scale and do it by weight...but who has the time for that at 4:30 am? With the Bundt, you just pop the batter into the pan, smooth out the top and you are ready to go. And no rotating...it just goes in the center of the oven. Yes, the Bundt puts the Ahhhh in Awesome.

3. You can pass it off as a breakfast foodYou know how people think Pop Tarts are breakfast foods? (yes, this breaks the hearts of nutritionists, but work with me here as I build upon that fallacy). With a Bundt cake, people associate it with a coffee cake (obviously a breakfast food...it has the word Coffee in it!) and other tea cakes. So have a bite 24/7...it's okay.

I can go on and on. And I will during the next 29 days, so I have to save some of them for later!

So, let's get to the inaugural Bundt!

This recipe is from the (weep) recently departed Gourmet magazine (November 2005 issue).

Super easy to pull together, this recipe uses canned pumpkin (have you secured your stash during this pumpkin shortage?), butter, buttermilk (as the name implies!) and the spices are cinnamon and allspice (if you are a Tuesdays with Dorie baker, you should have some left from the recent Allspice Muffin!)

The result is a really soft and moist cake. It got thumbs up at the library and I hope you enjoy it as well.

The icing is light (buttermilk and powdered sugar) and provides a nice bit of sweetness, but it can be skipped if you want. A quick dust of powdered sugar would suffice as well.

Remember, come back every day from now til National Bundt Day, November 15th for another Bundt! - mary the food librarian

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comments:

Wow~what an awesome thing! 30 days of bundts? really? that is great. I might have to whip this up right now. It looks so delicious and autumn-y. Yum.Can't wait to see what else you are bringing-I am in love with this idea!

Mmmm! A whole month of bundt cake. Wicked! I made a similar pumpkin spice bundt cake for Canadian Thanksgiving last weekend and it was delicious. Although, my icing didn't turn out anywhere near as nice as yours. I'll be trying this icing recipe at Halloween when I make the cake again.

And you're right about it acting as breakfast food. My cake was so dense and delicious it could have been a loaf :)

You know that every time I come to your blog, I will be singing Sir Mix-A-Lot for the rest of my day, right? I love this idea and this cake looks wonderful. The frosting looks perfect. Can't wait to read all about the bundts!

I am loving the month of bundts! I can't wait to come online in the a.m. and see the new cake. :) I made this one the other night for friends and everyone loved it! It makes an excellent breakfast as well! Can't wait to see what else you have in your bundt arsenal.

I just made these (and blogged about it) for the SECOND time. Love it! I also did some in little loaves and they turned out great too. I'm all about using buttermilk for icing now. Cinnamon rolls will taste EVEN better! Loving the bundt posts!